Back in the 1960s a woman named Peg Bracken wrote a series of cookbooks called "The I Hate to Cook Book." She was sort of a combination between Erma Bombeck and Sandra Lee, a humorist who found easy ways to cook. I've made some changes to her recipe, which I've put in parenthesis. Either way works, it's just up to you which you want to use.
1 16-oz container of cottage cheese (15-oz container ricotta cheese)
8 oz jack cheese, cubed or shredded (8 oz mozarella, shredded)
1 egg, beaten
1-2 Tablespoons dried Parsley flakes (optional)
1-2 teaspoons granulated garlic (optional)
1 package manicotti, uncooked
2 jars spathetti sauce
Preheat oven to 350°.
In a large bowl, combine cheeses, egg, parsley and garlic. Mix well.
Place a small amount of spaghetti sauce in the bottom of a 13" x 9" pan. Stuff uncooked manicotti with cheese mixture and place in pan. Pour remaining sauce over the stuffed manicotti. (I usually only wind up using 1-1/2 jars total).
Cover with foil. Bake 1 hour; let stand 5 minutes before serving. Yummo!
It's great with green salad and garlic bread. One package of manicotti makes 14. Enjoy!